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To peel and section an orange, cut a thin slice off the top and bottom. Set the orange on one end on a cutting board. Slice off the peel in vertical strips, also cutting away the white pith. Holding the orange over a bowl to collect its juices, slide the knife down the membrane on either side of each section and drop it into the bowl.

Directions:

Cook the rice In a large saucepan over medium-high heat, combine the rice, water and the 1/2 tsp. salt. Bring to a boil, reduce the heat to medium-low, cover and simmer until the rice is just tender, about 40 minutes. Drain and place in a bowl.

Assemble the salad Add the celery, cranberries, walnuts, chopped oranges and orange juice to the rice. Add the oil and stir with a fork to combine. Season with salt and pepper.

Spoon the salad into a serving bowl. Sprinkle with the pomegranate seeds and serve immediately. Serves 4.